Rustic rackTwo Bite Saloon, 840 Bloor St. W.,
St. Louis side ribs, $17
“These ribs stayed on the bone a bit too well. “It’s not a bad rib,” he notes, “but the cardamom — a flavour I don’t associate with ribs –– is a bit too overpowering.”

Captivating capMarky & Sparky's Smokehouse, 520 Annette St.,
Wet baby back ribs, $15
Visually, this pick wows. Chef points out his favourite part –– the cap that remains on when the pair is pulled apart. Flavour-wise, they are a tad too porky and could use a bit more char.

Chili kickUniversal Grill, 1071 Shaw St.,
Rajah’s dry rub baby back ribs, $25
“It’s nice when the meat falls off the bone,” chef notes, “but if it stays on the bone somewhat, it really screams low ’n’ slow.” This pick comes off too easily, but fresh chilies are a nice addition to the dry rub.

Touch of tangJoey Don Mills, 15 O’Neill Rd.,
Backyard ribs, $21
With Southern ribs, chef notes, you can put your own twist on them with the sauce or the smoking technique. This pick is too dry, but the spicy tang to the sauce is a definite plus.

In the last two years, Kensington Market has become a hotspot for popups making the jump to open a restaurant. Blackbird Baking, Seven Lives, Dirtybird led the way for the latest, counter service restaurant that is doing something unique to Toronto